Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Grill rack removed, (racks will be added after the caramelized onion and roasted red pepper is prepared).

To make the patties, combine the ground rib eye with the salt and pepper mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls, set aside.

To make caramelized onions, combine the onion, pepper sauce, salt and pepper in a bowl and toss. Using a pair of long handled tongs place the red pepper right on the coals or flames of the grill. Add oil and butter to a 10-inch nonstick fire-proof skillet (cast iron works best). Using a pair of fire proof gloves (Dutch oven gloves) set the skillet on the coals or flames of the grill. Once the butter is melted and the oil is heated (happens real fast be ready with the onion). Pour the onion into the pan, and toss using the tongs until the onions are caramelized. In the mean time keep watch on the red pepper and rotate as the skin begins to burn. Remove the pan from the heat once the onions are done and cover. Remove the red pepper once all the skin is burnt (blackened), place it in a zip lock bad and close to help steam off the skin. Rinse the skin off the red pepper and cut off the top and bottom removing all seeds and capsaicin. Slice the red pepper into thin slices and add to the pan with the caramelized onion, cover and set aside.

Return the grill rack to the grill and once the grates have heated brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Watch for flame up, spray the fire with a little water to control flames. After the patties have been turned at the last 3 minutes of cook time, add a pile of cheese on each patty dividing it up among the patties. After the cheese has melted place each patty on the bottom of a cut slice and divide the caramelized onion and roasted red pepper over the top of the cheese (be sure to add all the drippings to the burgers). Add the top and serve.

Makes 6 burgers

Comments

This recipe is a tribute to the independent steak shop proprietor and would please any steak aficionado from South Philly. The cheese steak stands alone as the perfect American icon. Steak shops that have been around for generations take pride in their product and build their creations with quality ingredients. They do not experiment with complex trendy ingredients. They keep supplying their customers with what they expect, a great sandwich at an affordable price. It’s an honor to dine on a steak hand made from these dedicated artisans.

What does a Colorado native know about a good steak? A little something that is known as "craving", my family did spent time in Philadelphia when I was real young. As we were only there for a few months before returning to Colorado, we found we dearly missed cheese steaks. Closest we found to an original steak, was many years later in the San Francisco bay area at The Cheese Steak Shop. And now back in Colorado Pat’s Philly Steaks and Subs.

Anybody can understand that once you had the real thing you begin to search for ways to reminisce that taste. If you are lucky and happen to be near Philadelphia on a trip, you go out of your way to get one. You might ask a friend "While you are in Philly bring me back a steak" it’s just not the same as being there though. You may even try to make your own, but again it’s just not the same. So this burger with its juicy beef patty is dedicated to those who crave a steak, but are to far away from the South side of Philadelphia.